Neil Perry: Tingling prawns

AT A GLANCE

  • Serves 4 people

  • 80 ml (1/3 cup) peanut oil
  • 2 green onions, thinly sliced diagonally, green tops reserved
  • 1½ tbsp Sichuan peppercorns
  • 2 long green chillies
  • 7 gm (1½cm) ginger, cut into julienne
  • ¼ cup (loosely packed) coriander, coarsely chopped
  • 1½ tsp white sugar
  • 2 tsp rice wine vinegar
  • 16 cooked king prawns, peeled and halved lengthways
01   Combine oil and reserved green onion tops in a small saucepan and cook over low heat for 10 minutes to infuse. Cool to room temperature, then strain (discard solids).
02   Dry-roast Sichuan peppercorns in a small frying pan until fragrant (1-2 minutes), grind in a spice grinder or mortar and pestle until fine and set aside.
03   Finely chop 1 chilli and pound with Sichuan pepper, ginger, coriander, sugar and 1 tsp sea salt in a mortar and pestle to a fine paste. Add vinegar and 60ml green onion oil, mix to combine and set aside.
04   Thinly slice remaining chilli diagonally and combine in a bowl with prawns and sliced green onions. Drizzle with dressing, toss well to coat, arrange on a serving plate and serve immediately.

Recipe:

NEIL PERRY AND ANDY EVANS

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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